High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends |
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| Affiliation: | 1. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada;2. Agriculture and Agrifood Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada;1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. School of Life Science, Jiangsu Normal University, Xuzhou, Jiangsu 221116, China;1. Institute of Food Science, Zhejiang University, Yuhangtang Road 388, 310058 Hangzhou, China;2. Molecular Phytopathology and Mycotoxin Research, Georg-August-University Göttingen, Grisebachstrasse 6, 37077 Göttingen, Germany;3. Department of Plant Biochemistry, Albrecht-von-Haller-Institute for Plant Sciences, Georg-August-University Göttingen, Justus-von-Liebig-Weg 11, 37077 Göttingen, Germany;1. Food Microbiology Division, Defence Food Research Laboratory, Mysuru 570011, Karnataka, India;2. Freeze Drying and Processing Technology Division, Defence Food Research Laboratory, Siddarthanagar, Mysuru 570011, Karnataka, India;3. Toxicology and Immunology Division, DRDO-BU-Centre for Life sciences, Bharathiar University Campus, Coimbatore 641046, Tamil Nadu, India;4. Cereal science and Processing Technology Division, Defence Food Research Laboratory, Mysuru 570011, Karnataka, India |
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| Abstract: | The degradation of patulin introduced into different juices then treated with high hydrostatic pressure (HHP) was evaluated. A model juice prepared from apple and spinach (AS) was studied along with commercially available apple-based beverages; Pineapple:Apple:Mint (PAM), Apple:Carrot:Beet:Lemon:Ginger (CAB) and Romaine:Celery:Cucumber:Apple:Spinach:Kale, Parsley:lemon (GJ). The extent of patulin degradation was found to be dependent on applied pressure and processing time (degradation rates ranged from 0.04 to 0.19 ppb/s). The extent of patulin degradation could also be significantly (P < 0.05) correlated with the sulfhydryl group concentration of the juice with ascorbic acid and nitrite being less significant. HHP treatment of 600 MPa for 300 s at 11 °C resulted in a 62 ppb decrease in patulin introduced into GJ juice which also contained the highest level of thiols (97 μM). The thiol concentration of the other juices ranged between 39 and 69 μM with a corresponding decrease in patulin of 43–49 ppb following the same HHP treatment. The study has illustrated that HHP can be applied as a risk management tool to control patulin in apple based beverages although the extent of mycotoxin degradation is dependent on processing conditions and composition of the juice. |
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| Keywords: | Patulin High pressure processing Fruit juice Vegetable juice Mycotoxins |
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